Orange & Soy-Glazed Salmon

with Mushroom & Bok Choy Rice

55 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight, our delectable rice is seasoned with a special ingredient: light soy sauce, or “usukuchi,” a Japanese variety with a hint of sweetness. Its name refers to its lighter appearance, which allows our bok choy to retain its beautiful color. (Chefs, depending on what’s freshest near you, your bok choy may have either red or green leaves.) We’re also using a bit of the soy sauce as the base for our gingery pan sauce, made with fresh orange juice—a bright, refreshing contrast to the salmon.

See Plans

Nutrition

PER SERVING
Calories

590 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice:

In a medium pot, combine the rice and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Cut off and discard the root end of the bok choy; thinly slice the leaves and stems. Halve the orange; squeeze the juice into a bowl, straining out any seeds.

3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the white bottoms of the scallions, half the garlic and half the ginger. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and the leaves have wilted.

4 Finish the rice:

Add the cooked rice and ¾ of the soy sauce to the pan. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

5 Cook the salmon:

Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down; cook 3 to 5 minutes on the first side, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Make the sauce & serve your dish:

Add the remaining garlic and remaining ginger to the pan of reserved fond. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the orange juice, remaining soy sauce and ¼ cup of water. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Add the cooked salmon fillets; cook, spooning the sauce over the fillets, 1 to 2 minutes, or until the sauce is slightly reduced in volume. Transfer the fillets and sauce to the serving dish of finished rice. Garnish with the green tops of the scallions. Enjoy!